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Emily B.’s Eggnog

(contains alcohol)

“I was always afraid to try eggnog as a child because it sounds disgusting. As a middle aged mom, however, the appeal of cocktails evolved, so when my cocktail loving friends and relatives convinced me that eggnog can actually be good, I went into research mode. This recipe comes from my cousin’s husband, Syrus Fotovat, who is a fantastic bartender in San Jose, CA.”

Yield: 8 servings | Total Prep Time: 12 hours | Total Cook Time: 1 hour


Cinnamon Syrup:

1 cup 1:1 simple syrup

3 tablespoons crushed cinnamon sticks or cinnamon bark


12 whole eggs

10 oz Pierre Ferrand Ambre Cognac

10 oz rum (eg Ron Zacapa 23)

9 oz parts dairy (4 oz heavy cream, 5 oz whole milk)

Finished with grated nutmeg


1. First, make the cinnamon syrup: Combine simple syrup and crushed cinnamon in a small pot and bring to a boil.

2. Remove from heat and let sit for 4 hours or overnight.

3. To make the eggnog: In a food processor, blender or with an immersion blender, blend the eggs, cream and cinnamon syrup together.

4. Add the cognac and rum, stirring thoroughly until fully mixed.

5. Grate in a whole mess of nutmeg and refrigerate for a minimum of 4 hours, preferably overnight, stirring occasionally.

6. For best results put in the freezer 20 minutes before serving.

7. When ready to serve, give it a final stir and pour into punch cups or small rocks glasses.

8. Garnish each glass with a little more grated nutmeg.